CHICKEN FAJITAS

Serves 4 - 6

This recipe is so easy that even when it’s wrong, it’s right. Literally throwing shit into a pan and cooking. Perfect for summer, the ingredients are easily sourced and that squirt of lime before and after cooking adds that little extra tang that brings the taste of Mexico into your home. Every Queenslander is also going to appreciate the difference and sweetness that the mango brings to the dish and it’s something you probably wouldn’t get the chance to taste at your local taco joint. Any leftovers can be stored in the fridge for one week or frozen.

I hope you and your mates enjoy this super easy, delicious recipe.

Equipment needed

For this recipe you’ll need a chefs knife, chopping board, measuring spoons, a baking tray, and a large frying pan (or BBQ).

Method

Step 1: Prepare your veggies by slicing your onion first. Then remove the core and seeds from the two capsicums, and slice into 5mm to 1cm strips from top to bottom. Transfer to a baking tray.

Step 2: Crush your garlic and transfer to the tray with onions and capsicum.

Step 3: Slice your chicken into strips. They don’t need to be perfect so don’t stress about them being even. Transfer to the tray with your veggies.

Step 4: That’s the hard part done. Now sprinkle over all of your herbs (evenly) and add the oil to the tray. Use your hands and toss all the ingredients to coat evenly and then squeeze your lime juice over the top.

Step 5: Get a BBQ plate hot - real fucking hot. And in two or three batches, stir-fry the chicken and veggies, until brown and the chicken cooked through. You want the veggies to be cooked yet still with a little crunch. When each batch is done transfer to a clean bowl. Squeeze over juice from the second lime.

Step 6: Serve on a table with warmed wraps and marinade (used as salsa this time) for everyone to help themselves. Throw in a jug of margaritas and you’re a fucking baller.